Blog Posts by Gourmet

These dumplings are delicious whether you put the classic pleats in them or not.
by Gourmet

Gourmet/Yanes,Romulo Ayield: Makes 4 main-course servings (makes 32)
active time: 1 1/4 hr
total time: 1 1/4 hr

ingredients
1 3/4 cups all-purpose flour plus additional for dusting
1 (2-inch) piece peeled fresh ginger
1/2 cup light soy sauce
1 bunch scallions, thinly sliced
3/4 lb ground pork (from shoulder; not lean)

special equipment
a 3 1/4-inch round cookie cutter

See more: 15 Perfect Pasta Dishes

preparation
* Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes.**

* While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick).

* Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.

* Reserve 2 tablespoons scallions for garnish,

by Gourmet

Gourmet/Romulo YanesPEACH-LACQUERED CHICKEN WINGS
Caution: May require finger licking. Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).
recipe by Melissa Roberts

SERVES 4 TO 6
ACTIVE TIME: 15 MIN
START TO FINISH: 35 MIN

ingredients
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired

See more: The Tastiest Super Bowl Menu

instructions
* Preheat broiler.
* With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
* Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
* Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
* Pat wings dry and put in sheet

recipe by Gina Marie Miraglia Eriquez, Gourmet

Chris Gentile with food styling by Kay ChunQUESO FUNDIDO
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.

MAKES: 12 SERVINGS (APPETIZER)
ACTIVE TIME: 35 MIN
TOTAL TIME: 45 MIN

See more: 19 Sweet and Savory Ways to Eat Ice Cream

ingredients
2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 red bell pepper, finely chopped
1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
1 teaspoon sweet paprika
1 (14- to 15-ounce) can refried pinto beans
3/4 cup water
8 ounce Manchego or Monterey Jack cheese, coarsely

by Kemp Minifie, Gourmet

Whether on top of spaghetti, floating in soup, stuffed in a hero, or slid between slider buns, there's plenty of meatball love here to span all ages and finicky palates. And there's nothing wrong--in fact, there's everything right--with meatballs in a starring role on their own, baked as a main dish or skewered and served with cocktails.

More from Gourmet:

17 Delicious Cheese Recipes

Top 10 Timeless Recipes

12 Favorite Pumpkin Dishes

Gourmet's Classic Comfort Foods

by Kelly Senyei, Gourmet

Now that one of the biggest food days of the year is behind us, I'm turning to a bevy of winter salads to lighten my caloric load before the next holiday feast. From tangy citrus to crisp endive, our recipes are guaranteed to provide a light and refreshing twist to your next meal.

Roland BelloENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
recipe by Paul Grimes
A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

SERVES 8
ACTIVE TIME: 20 MIN
START TO FINISH: 20 MIN




Ingredients
* 2 navel oranges
* 2 teaspoons red-wine vinegar
* 3 tablespoons extra-virgin olive oil
* 2 teaspoons Dijon mustard
* 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
* 4 Belgian endives, leaves separated and halved crosswise

Preparation
* Grate 1 tsp zest from 1 orange and reserve.
* Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl.

Nine myth-busting tips you need to cook your bird with confidence.
by Kemp Minifie, Gourmet






















Let's dispense with the regular turkey gobbledygook that permeates the media at this time of year and get down to basics: You've got a big, raw bird sitting in your fridge, a bunch of guests coming with holiday-high expectations in tow, and you need help. Sure, you may have heard all kinds of rules, lore, and even a few horror stories, but here's what you really need to know to successfully roast a turkey on Thanksgiving.

1. Don't Wash the Turkey

This directive alone will probably shock you. And it holds true for chicken, too. Would you believe it comes directly from the super-cautious folks at the Food Safety and Inspection Service (FSIS), a division of the U. S. Department of Agriculture (USDA)? They've been advocating sparing your birds a bath for several years.

Here's why: The moment you run water on your poultry, you start spewing a mist of unwanted pathogens all